Ajo Blanco - Almond Gazpacho

, from Issue #21. September, 2015
Photography by Vanessa Wu.
Ajo Blanco - Almond Gazpacho

The amount of water you add to this chilled gazpacho depends on how thick you like it. Ideally it is at its best when it is the consistency of thick cream. It is also best made a day ahead.


200 grams blanched raw almonds
2 cloves garlic, peeled
1 teaspoon sea salt
200 grams white bread, soaked in water
1 cup extra virgin olive oil
4 tablespoons sherry vinegar
800 ml – 1 litre of cold water
50 ml extra virgin olive oil
1 honeydew or rock melon


Place the almonds, garlic and salt in a food processor and process until finely ground. Drain the bread, add to the almonds and mix until you have a thin paste. With the motor running, slowly drizzle in the olive oil until the consistency is like mayonnaise. Add the vinegar and begin to thin the gazpacho with cold water until it is like thick cream.

Refrigerate for several hours until it is nicely chilled, preferably overnight.

Cut the melon in half and scoop out the seeds. Use a melon baller to scoop out the flesh to make little melon balls. Place in a bowl, cover with plastic wrap and refrigerate to chill.

To serve, place a melon ball in the bottom of a shot glass, pour over the gazpacho and drizzle a few drops of extra virgin oil on top to garnish. Serve immediately. Makes approximately 1.5 litres